Slow-Cooker Gooey Brownie Cake

Ok, so it doesn't look great in a photograph.  But it tastes fabulous! 

• 4 Tbsp butter, melted
• 1/2 C sugar
• 3 Tbsp + 1 1/2 tsp cocoa powder
• 1 Tbsp + 1 1/4 tsp flour
• 1 egg, lightly beaten
• 1/4 tsp vanilla
• dash salt
• 2 Tbsp + 2 tsp chocolate chips

1.  Line insert of 1 1/2 quart slow cooker with foil, then lightly grease foil.
2.  Whisk together melted butter, sugar, cocoa powder, flour, egg, vanilla, and salt in a medium bowl.  Fold in chocolate chips. Scrape batter into prepared insert in even layer.
3.  Cover and cook on LOW for 3.5 hours or HIGH for 2 hours.  Cake should be set around edges and gooey in center.

Robyn's notes: ok, it tasted quite good, but it wasn't the consistency I was hoping for.  I had a hard time getting it to set fully, and the lining seems unnecessary.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Scented Rice in Baked Pumpkin

An easy, filling vegetarian dish that makes the whole kitchen smell like autumn. 

• 1 small pie pumpkin (about 2lbs)
• 1 Tbsp olive oil
• 1 C cooked brown rice
• 1/4 C coarsely chopped pecans, toasted
• 3 dried apricots, chopped
• 2 Tbsp raisins
• 1/4 tsp salt
• 1/4 tsp curry powder
• 1/8 tsp ground cinnamon
• 1/8 tsp ground cardamom (optional)
• 1/8 tsp ground cumin

1.  Preheat oven to 400°F.  Wash pumpkin, cut off top stem section.  Remove seeds and scrape out stringy fibers.  Cut pumpkin in half vertically.  Brush halves with oil.  Place onto an ungreased baking sheet.   Bake at 400°F for 35-40 minutes or until tender.
2.  To hot rice, add pecans, apricots, raisins, salt, curry, cinnamon and cardamom if using.  Stir to combine. 
3.  Sprinkle cumin on inside of pumpkin halves; top with rice mixture. 

Robyn's notes: there's a lot here that I can't have, but it smelled fantastic and I did taste it to get a sense of the dish.  It was good, and really quite easy to prepare, with a lot of hands-off time.  I held the seeds aside to roast them, but was sick and forgot to do it, so they sprouted before I got a chance.  Oops!  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Chocolate Drizzled Shortbread

These can look quite fancy without taking much work, and shortbread goes well with a lot of different meals. 

• 1/2 C butter, softened
• 1/2 C powdered sugar
• 1 tsp vanilla
• 1 C flour
• 1/4 tsp salt
• 1/4 chocolate chips
• 1/4 tsp shortening

1.  Preheat oven to 350°F.  In a small mixing bowl, cream butter and sugar.  Beat in vanilla; mix well.  Combine flour and salt; gradually add to creamed mixture and mix well. 
2.  Shape into 1 inch balls.  Place 2 inches apart on ungreased baking sheet; flatten slightly with a glass dipped in sugar.  Bake at 350°F for 10-12 minutes or until edges are golden brown.  Immediately remove to wire racks to cool. 
3.  For drizzle, in a heavy saucepan or microwave, melt the chips and shortening, stir until smooth.  Remove from heat.  Drizzle over cookies. 
Yield: about 18 cookies

Robyn's notes: Good when you want cookies but have run out of eggs or granulated sugar.  This went quickly, though the drizzle required fast work because I had to do it while the chocolate was still very hot.  I really like the dough for these!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Crackle Cookies

Quick to make and nice to see on the plate, they won't leave you with dozens of cookies to finish later. 

• 1/2 C sugar
• 1 egg
• 2 Tbsp vegetable oil
• 1 square (1 oz) unsweetened chocolate, melted and cooled
• 1/2 tsp vanilla
• 1/2 C flour
• 1/2 to 3/4 tsp baking powder
• 1/8 tsp salt
• powdered sugar

1.  In a mixing bowl, combine the sugar, egg, oil, chocolate, and vanilla; mix well.  Combine the flour, baking powder, and salt; gradually add to creamed mixture and mix well.  Refrigerate dough for at least 2 hours.
2.  Preheat oven to 350°F.  With sugared hands, shape dough into 1-inch balls.  Roll in powdered sugar.  Place 2 inches apart on greased baking sheets.  Bake at 350°F for 10-12 minutes or until set.  Remove to a wire rack to cool.
Yield: about 18 cookies.

Robyn's notes: I took these and another batch of cookies to a potluck lunch and they seemed to go pretty well, but I found them a bit dry so I'm only giving them 3 stars.  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

S'mores Bread

As the warm summer days give way to chill autumn nights, this is a great bread for holding onto those campfire moments just a little longer.

• 3 Tbsp butter, softened
• 1/4 C brown sugar
• 4 tsp sugar
• 1 egg
• 1/3 C sour cream
• 2/3 C flour
• 1/2 C graham cracker crumbs
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• 1/8 tsp baking soda
• 3 Tbsp milk
• 1/3 C milk chocolate chips
• 6 Tbsp marshmallow creme

1.   Preheat oven to 400°F.  In a small mixing bowl, cream butter and sugars.  Add egg; beat well.  Stir in sour cream.  Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon, and baking soda; add to creamed mixture alternately with milk just until moistened.  Fold in chocolate chips.  Add marshmallow creme to mixture, and swirl through gently without combining (the marshmallow creme should remain visible).
2.  Grease a mini loaf pan.  Fill two-thirds full with batter.  Bake at 400°F for 35-40 minutes, or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Serve warm. 

 Robyn's notes: I had some difficulties with the marshmallow creme, because it expands as it bakes, which caused some overflow.  If the creme is stirred into the batter too much, it will disappear in the finished bread, which will still taste good but won't taste like a S'more.  If the marshmallow overflows there won't be enough remaining in the bread for that flavor.  So it's a balancing act.  It can be hard to test for doneness, as a toothpick has to be inserted where there are no chocolate chips or marshmallow ribbons to get an accurate read, it may be necessary to poke in several places.  Watch me demonstrate this recipe on YouTube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Jalapeño-Lime Sweet Potato

When you're in the mood for a spicy dish that will provide two side servings, this is the way to go. 

• 1 medium sweet potato
• 1/4 C sour cream
• 2 tsp maple syrup
• 1 tsp minced jalapeño pepper
• 1/2 tsp lime juice
• 1/8 tsp hot sauce (optional)
• dash salt

1.  Bake sweet potato (see notes, below)
2.  In a small bowl, combine the sour cream, syrup, pepper, lime juice, hot sauce if desired, and salt.  Cut sweet potato in half; top with sour cream mixture.  

Robyn's notes: just as with white potatoes, there are several ways to bake a sweet potato.  The fastest is the prick it with a fork in several places, and microwave on high for 8-9 minutes, flipping once halfway through.  You can also poke it then wrap in foil and bake at 400°F for 45-50 minutes, or on a grill if you've already got one heated.  The longest way but which has the best result in my opinion is to poke it in several places, wrap in foil, place in a 1 1/2 qt slow cooker, and cook on Low for 4.5 hours.  Use what works best for you.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Honey-Topped Sweet Potato

When you need a quick side dish that will serve the both of you with minimal fuss, a sweet potato and a few on-hand ingredients will step right in!

• 1 medium sweet potato
• 2 Tbsp butter, softened
• 4 tsp brown sugar
• 2 tsp honey
• 1/8 tsp cinnamon

1.  Bake sweet potato (see notes, below).
2.  In a small bowl, combine butter, brown sugar, honey, and cinnamon until smooth.  Cut an "x" on top of potato.  Using a fork, fluff the pulp.  Add butter mixture, fluff with potato until melted.

Robyn's notes: just as with white potatoes, there are several ways to bake a sweet potato.  The fastest is the prick it with a fork in several places, and microwave on high for 8-9 minutes, flipping once halfway through.  You can also poke it then wrap in foil and bake at 400°F for 45-50 minutes, or on a grill if you've already got one heated.  The longest way but which has the best result in my opinion is to poke it in several places, wrap in foil, place in a 1 1/2 qt slow cooker, and cook on Low for 4.5 hours.  Use what works best.  Unfortunately in the photo above I baked it in the oven, for an hour even, and though it felt cooked through when I squeezed it, it wasn't as soft as I would have liked, so it was difficult to "fluff" the pulp.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Chocolate Cherry Bars

In 1974, Mrs Emil Jerzak won a grand prize from Pillsbury for her Chocolate Cherry Bars recipe, and my family has been making them ever since.  The original recipe called for a box of fudge cake mix, and over the years all brands have changed their formulation in various ways.  The finished product remained delicious, but wasn't exactly what it was 42 years ago.  My mom and I have both separately worked on tweaks to the full-size version, to regain the remembered taste and texture, and I have long wanted a reduced version.  This is my final successful incarnation, sized for my smaller household.  It does call for half a can of cherry pie filling, but the remainder can be covered and refrigerated for up to 2 weeks and used for another purpose...perhaps Slow-Cooker Cherry-Balsamic Pork Tenderloin?  Each mini loaf is two servings, so this recipe makes a total of four servings, but I suspect the second loaf won't stand around long before being eaten.

• 1 batch Instant Fudge Cake Mix
• 1 C cherry pie filling (from a 21 oz can)
• 1/2 tsp almond extract
• 1 egg, beaten

Frosting

• 1/2 C sugar
• 2 1/2 Tbsp butter
• 3 Tbsp milk
• 1/2 C semi-sweet chocolate chips

 1.  Preheat oven to 350°F.  With shortening, grease and then flour two mini loaf pans (5.75"x 3"x 2").  In medium bowl, combine first four ingredients, stir by hand until well mixed.  Pour into prepared pans.
2.  Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
3.  While bars cool, prepare frosting.  In small saucepan, combine sugar, butter, and milk.  Boil, stirring constantly, 1 minute.  Remove from heat, stir in chocolate chips until smooth.  Pour over partially cooled bars.

Robyn's notes: though it's perfectly fine to use flour to prepare the pans, I like to use cocoa powder instead.  Flour can sometimes leave a bit of white on the finished cake, while cocoa will blend with the dark brown of the chocolate and won't be visible.  The original bars were intended to be frosted while still in the pans, so that only the tops were frosted, but I like to remove them from the pans first, so the frosting drips down the sides of the cakes.  The frosting will set very quickly, so however you choose to do it, do it fast. 

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Instant Fudge Cake Mix

This is a copycat of your standard box cake mix, but makes a much smaller cake or fewer cupcakes.  It's shelf-stable for several months in a sealed container.

• 2/3 C flour
• 1/2 C + 1 tsp sugar
• 1/3 C cocoa
• 1/2 rounded tsp baking powder
• 1/4 rounded tsp baking soda
• 1/8 tsp salt
• 1 1/2 Tbsp shortening

1.  Stir together all ingredients except shortening.  Using a hand mixer, add shortening until it is completely mixed in and no visible chunks remain.

To use:

• 1/3 C + 1 1/2 Tbsp water
• 2 Tbsp + 2 tsp vegetable oil
• 1 egg

1.  Preheat oven to 350°F.
2.  In a medium bowl, combine wet ingredients with dry cake mix.  Divide batter equally between two mini loaf pans (or two 6-inch round cake pans).  Bake at 350°F for 25-30 minutes, or until a toothpick inserted in center comes out clean.

Robyn's notes: I mixed up the dry ingredients and put them in a mason jar, which was left on the counter for a couple weeks of changing weather conditions, to see how well it would hold up in heat, direct sunlight, and unexpectedly cold nights.  No problems with the mix.  I used the mix for Chocolate Cherry Bars and they came out fabulously.  For cupcakes, I baked for 17 minutes.  Waatch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently.   

Dealing with Large Potlucks

I think potlucks tend to be challenging for many people, but they're even harder for small households, especially when you've been a small household for any length of time.  Watch me demonstrate the included recipes on youtube!

The usual difficulties lie in time, temperature, space, and facilities.  Potlucks are often held in people's workplaces or for civic/philanthropic groups, which means there will be limited ability to re-heat hot dishes or to keep cold dishes chilled.  In my case there's the extra issue of not having much in the way of large cooking vessels.  My largest pan is a 9 inch x 9 inch cake pan.  How would I bring a casserole to serve a dozen or more people?!

If you can manage to be assigned a dessert, you're pretty much golden.  Cookies are always a good dessert, and they solve all your problems in one.  While I did spend several years only owning a mini baking sheet, I currently have a regular-size one, and I suspect that most households are more likely to have a full-size cookie sheet than one that will fit a toaster oven.  Cookies can be made ahead, bagged, and laid out nicely on a plate just before the meal, and everyone will be happy.  Another option that I've used is petit fours or even simply a cake cut into tiny squares that are individually frosted.  That takes more time and effort, but goes over well.

But sometimes you can't be the dessert bringer.  Once, when I was asked to bring a main dish, I made Easy Burrito Roll-Ups (note that the posted version is the halved recipe, for a potluck I'd make the full size, or double this posted recipe).  At a potluck, no one person should ever be the only one bringing the main dish, so you don't need a recipe that serves the total number of people, because everyone should take less than a regular serving of each entree.  So a dish that serves 8 can serve about 14, a dish that serves 12 can feed nearly two dozen.

Slow cookers are my friend for potlucks, as long as it's not a picnic (for picnics, I generally let the grocery store deli department take care of things, there's only so much time and energy I'm willing to give to the issue).  Set everything up at home, plug in as soon as you arrive, and it'll be hot when people are ready to eat a few hours later.  Chilled dishes are another good bet, if there's a fridge on site and if your dish is not too large for the shelves and there aren't a lot of other people bringing cold dishes that will crowd yours out.  Salads, therefore, are another great thing to get on the list for.  And if you can swing it at all, and don't want to worry about anything, find a way to sign up for rolls and either make them the day before or pick up a bag from the market on your way.

Potlucks are not a great place to show off your cooking skills.  Most of the people eating won't notice if you've done something special (I once made a potato side dish that required two specialty cheeses and my mandolin, most of it came home with me, which was delicious but kind of heart-breaking), and if they do particularly enjoy something they will either forget who made it or forget to mention it to you, because there are so many other dishes and people, and they're socializing while they eat.  Don't put a lot of time and heart into it, you're just setting yourself up for disappointment.  Use the opportunity to take advantage of convenience foods, there is nothing wrong with that.  Remember that there will probably be at least one person with dietary restrictions who just can't have what you're serving, and be ok with that.  If possible, include a list of the ingredients that you place next to the dish (not a recipe, just a list), so that people know if what you've brought is safe for them.

Couscous Fruit Salad

• 1/2 C orange juice, no pulp
• 1/2 C water
• 1 C uncooked couscous
• 1/4 C sliced almonds
• 2 lbs assorted fresh prepared fruit from the grocery

1.  Preheat oven to 350°F.  In a medium saucepan, combine orange juice and water.  Bring to a boil, add couscous, cover, and remove from heat.  Let sit for 6 minutes.  Fluff couscous with a fork and spread out on a baking sheet or several plates in a shallow layer to cool.
2.  Meanwhile, spread almonds in a single layer on a baking sheet.  Bake at 350°F for 5-6 minutes, stirring halfway through cooking time, until toasted a light golden brown.  Transfer to a plate and allow to cool.
3.  Just before serving, drain fruit and combine with couscous and almonds in a large bowl.  Toss together until well mixed.

Robyn's notes: the fruit that was included in the packages I bought: strawberries, blueberries, cantaloupe, honeydew, blackberries, pineapple, grapes, raspberries.  I actually didn't get any of this, it was far more popular than I expected so the only parts that were left at the end were a few chunks of melon, and I can't eat melon.  I packaged up the couscous and almonds separately, and assembled on site.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Slow-Cooker Cheesy Potatoes

• 3 C milk
• 1 can (10.75 oz) condensed Cheddar cheese soup
• 2 boxes (5 oz each) cheese scalloped potatoes
• 2 C boiling water

1.  Spray 3.5-4 quart slow cooker with nonstick cooking spray.  In large bowl, combine milk, soup, and contents of seasoning packets from potatoes; blend well.  Add potatoes, mix well.  Pour mixture into sprayed slow cooker.  Pour boiling water over potato mixture; stir to mix.
2.  Cover, cook on low setting for 7 to 8 hours.

Robyn's notes: I used Betty Crocker Three-Cheese Potatoes.  This cooked for an hour, then I wrapped it in a beach towel to keep the outside warm and protect my car in case of sudden stops, and placed it on the floor of the front passenger seat.  The drive took about 40 minutes, then it was about another 10 minutes of getting things inside and set up, then it was plugged back in and cooked for about another 6 hours, possibly just a little longer.  I thought it was good, and it was very popular at the potluck.  More of it was eaten than the other potato dishes that had been brought (including at least one other scalloped potato dish), so very little of it came home with me afterward.  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Two Quick Chocolate and Tortilla Desserts

Here are some options when you need a little something sweet that won't take a lot of energy and probably won't require a trip to the store!

Chocolate Wraps

• 3 Tbsp semi-sweet chocolate chips
• 3/4 tsp butter
• 3 oz cream cheese, softened
• 3 Tbsp peanut butter
• 1 1/4 tsp powdered sugar
• 2 flour tortillas (6 inches)

Glaze:

• 1 Tbsp semi-sweet chocolate chips
• 1/2 tsp butter
• 1/2 tsp corn syrup
• 1/2 tsp hot water

 1.  In a microwave, melt chocolate chips and butter; stir until smooth.  Cool slightly.  Stir in cream cheese, peanut butter, and powdered sugar until blended.  Spread over tortillas.  Roll up tightly; wrap in cling film.  Refrigerate for at least 30 minutes.
2.  For glaze, in a microwave-safe bowl, melt the chocolate chips, butter, and corn syrup; stir in water until smooth.  Drizzle over wraps.

Robyn's notes:  this was good, but quickly became just a bit too much for me.  I could barely eat a whole wrap and I didn't use all the filling so couldn't have eaten a whole one if I had spread it on thickly.  Watch me demonstrate both these recipes on youtube! 

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Honey-Chocolate Quesadillas

• 2 tablespoons honey
• 2 flour tortillas (6 inches)
• 1/2 teaspoon ground cinnamon
• 2 tablespoons semi-sweet chocolate chips
• 1 teaspoon canola oil

1.  Drizzle honey over half of one tortilla; sprinkle with cinnamon and chocolate chips. Fold tortilla over to close. In a small skillet, cook quesadilla in oil over medium heat for 1-2 minutes on each side or until lightly browned. Cut into four wedges.

Robyn's notes: I've been making this for years and it's quite tasty.  Can also be done in the microwave, though the tortilla will get pretty soggy in that case.  Don't overdo it on the honey, as it warms it will run everywhere and the quesadilla will be nearly impossible to eat.  Watch me demonstrate both these recipes on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Refrigerator M&M Cookies

Since the company is now offering m&ms in specialty colours all throughout the year, this is an easy way to make holiday-themed treats for any holiday!  In the photo above I've used the 4th of July candies, I've also made this recipe at Christmas with the red and green.

• 1/4 C brown sugar
• 1/4 C butter, softened
• 1 egg, beaten
• 3/4 tsp vanilla
• 1 C flour
• 1/4 tsp baking soda
• 1/8 tsp salt
• 4oz m&m candies

1.  In a medium bowl, cream together sugar and butter.  Discard 1 tsp of egg and beat remainder into butter-sugar mixture.  Add vanilla and beat until combined.
2.  Stir together flour, soda, and salt.  Add to wet ingredients and mix well.  Stir in m&ms.  Refrigerate, covered, 30 minutes or up to one hour.
3.  Preheat oven to 325­°F.  Scoop dough onto unlined baking sheet in rounded spoonfuls.  Bake for 11-13 minutes.

Yield: 8-10 cookies

Robyn's notes: The dough of this is really tasty, and since there's less sugar in it than many other cookie recipes, I sometimes make the dough without the m&ms and we just eat it raw. Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Vintage Cheese Ramequins

One of my Christmas gifts this past year was a vintage 1909 Cooking for Two cookbook by Janet McKenzie Hill.  Quite a few of the recipes can still be made today with a minimum of tweaking, because Ms Hill attended the Boston Cooking School, where recipes written in the style we know them today really took off.  Unfortunately, Ms Hill did tend to use the same recipe in more than one of her cookbooks, which means that this particular one was not actually a 2-person yield originally.  I've reduced it and updated a couple things (baking temperature and time, for example).  I am, though, using her original spelling for the recipe name. 

• 1 1/2 Tbsp melted butter (plus additional butter for ramekins)
• 1/4 tsp salt
• 1/4 tsp paprika
• 1/4 C + 2 Tbsp plain bread crumbs
• 2 oz Cheddar cheese, shredded
• 1 egg, beaten
• 3/4 C milk

1.  Preheat oven to 350°F.   Butter inside of two ramekins or custard cups and set aside.
2.  Combine melted butter, salt, paprika, bread crumbs, and cheese, mixing thoroughly.  Set aside.
3.  Add milk to egg and stir into cheese mixture.
4.  Pour evenly into buttered ramekins.  Place ramekins in a casserole dish and surround with hot water (bain-marie) to about half the height of the ramekins.  Bake at 350°F for 45-50 minutes or until a toothpick inserted near the center comes out clean.  Serve hot before they deflate. 

Robyn's notes: The baking cheese smelled fantastic, but I admit I don't eat a lot of souffles because I don't care for the texture of the moist curds inside.  This is basically a much easier cheese souffle, so while it was good, it wasn't a big treat for me.  If desired, after buttering the ramekins, sprinkle them with freshly grated Parmesan cheese on the bottom and sides.  This will form a crust around the finished dish.  Watch me demonstrate this dish on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Black Bean-Smothered Sweet Potatoes

Great last-minute summer dish, especially for vegetarians! 

• 2 medium sweet potatoes
• 1 can (15oz) black beans, rinsed and drained
• 1 medium tomato, diced
• 2 tsp extra virgin olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp salt
• 2 Tbsp sour cream
• 2 Tbsp chopped fresh cilantro

1.  Prick sweet potatoes with a fork in several places.  Microwave on High until tender all the way to the center, 12 to 15 minutes.  When cooked, set aside to cool.
2.  Meanwhile, in a medium microwave-safe bowl, combine beans, tomato, oil, cumin, coriander, and salt; microwave on High until just heated through, 2 to 3 minutes.  
3.  When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center, and spoon the bean mixture into the well.  Top each with a dollop of sour cream and a sprinkle of cilantro.

Robyn's notes: this went so quickly and easily, and the cumin made the kitchen smell fantastic!  Many people hate cilantro, feel free to leave it out if you're one of them.  Unfortunately this contains several ingredients that I can't eat, so it won't be made often in this house.  Watch me demonstrate this recipe on YouTube! 

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Greek Yogurt Parfaits

I made this last year for my sweetheart's birthday and completely forgot to get a picture.  I'm not a big consumer of Greek yogurt, but have found one brand that I like (interestingly, a store brand), which is apparently no longer being sold.

• 1 C vanilla Greek yogurt
• 2 Tbsp honey
• 2 Tbsp raisins
• 2 Tbsp toasted sliced almonds

1.  Spoon one quarter of yogurt into each of two thin glasses or parfait cups.  Top with one quarter of honey, raisins, and almonds.  Repeat these layers and serve.

Robyn's notes: he had requested a birthday dessert without sugar, and since we were having lamb with a pomegranate glaze for dinner I thought this would be light and refreshing to follow it.  It had the added benefit of being very quick, especially nice after having spent the afternoon preparing and cooking the entree.  I used golden raisins, but either sort will work.  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Pear Butter

Served over Baking Powder Biscuits, shown above.

• 3 lbs pears
• 2 C sugar
• 1/2 tsp grated orange peel
• 1/4 tsp nutmeg
• 2 Tbsp + 2 tsp orange juice

1.  Wash pears, core, peel and slice. 
2.  Combine pears and 1/4 C water in a large saucepot.  Simmer until pears are soft.  Puree using a food processor or food mill, being careful not to liquefy.
3.  Measure 1 quart pear pulp, combine with sugar in a large saucepot, stirring until sugar dissolves.  Add remaining ingredients.  Cook until thick enough to round up on a spoon.  As mixture thickens, stir frequently to prevent sticking. 
4.  Ladle hot butter into hot jars, leaving 1/4 inch headspace.  Remove air bubbles, adjust two-piece caps.  Process 10 minutes in a boiling-water canner at sea level, increasing 1 minute for every additional 1,000 feet elevation.

Yield: 5 half-pints

Robyn's notes: I made this the same day I made Spiced Peach Butter, and while he didn't have a preference between the two, enjoying them both, I admit I preferred this one slightly.  It had such a fresh, summery feel that I didn't want to stop eating it!  I did make one error with this, taking a phone call while the pulp was cooking.  I knew that the peach butter had cooked for over 25 minutes uncovered, so I covered this batch and stirred less frequently.  At the end of my phone call I realized I was approaching that 25 minute mark, and rushed to stir.  It had started to stick while I wasn't watching it, and a small amount of the butter scorched.  Fortunately it didn't give a burned flavour to the whole batch, and I got to it in time, but it's a good reminder to focus on one task at a time. 

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently.

Spiced Peach Butter

Served over Baking Powder Biscuits, shown above.

• 2-2.5lbs peaches
• 2 C sugar
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon

1.  Wash and blanch peaches.  Put peaches in cold water; peel, pit, and slice peaches. 
2.  Combine peaches and 1/4 C water in a large saucepot.  Simmer until peaches are soft.  Puree using a food processor or food mill, being careful not to liquefy. 
3.  Measure 1 quart peach pulp, combine with sugar and spices in a large saucepot.  Cook until thick enough to round up on a spoon.  As mixture thickens, stir frequently to prevent sticking.
4.  Ladle hot butter into hot half-pint jars, leaving 1/4 inch headspace.  Remove air bubbles, adjust two-piece caps.  Process 10 minutes in a boiling-water canner at sea level, increasing 1 minute for each additional 1,000 feet elevation.

Yield: about 5 half-pints

Robyn's notes: the only peaches available to me were cling, where I'd rather have had freestone.  While peeling went surprisingly well, I mangled the heck out of each peach in attempting to get the pits out.  For the peeling process I had each peach in the boiling water for a full 60 seconds, while my instructions suggested 30-45.  However, I had canned peaches in light syrup the previous day and found them very hard to peel, and remembering that water boils at 208F at my altitude, felt that the longer blanch might help.  It definitely did, after each peach had been moved to a bowl of ice water for a couple minutes the peels slid right off.  The thickening took longer than anticipated, I was cooking the pulp for more than 25 minutes before I decided it was probably good enough.  Again, at this altitude, everything takes longer to cook.  We definitely liked this, and when I asked if he had a preference between the two flavours of fruit butter I made that day he said no.  Personally, I felt that this was slightly more of a winter dish, but that's probably because I made the spiced version, and I associate those spices more with the holidays.  It can also be made as plain peach butter, by omitting the ginger, nutmeg, and cinnamon.

*** 3 Stars: Good.  At least one of us liked this enough for me to make it again, but not often

Old-Fashioned Baking Powder Biscuits

My favourite biscuits of all time, my mom has been making these as long as I can remember.  When I struck out on my own for the first time she made me a recipe binder with some well-loved dishes, several of which she reduced to serve fewer people.  The original recipe made 8-9 biscuits, my mom did the work of cutting it down to this form.

• 1 C flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 C shortening
• 1/3 - 1/2 C milk

1.  Preheat oven to 450°F.
2.  In a medium bowl, combine flour, baking powder, and salt.
3.  Using a fork or two table knives, or a pastry blender, cut shortening into flour mix until consistency of coarse meal.
4.  Add milk beginning with smaller amount; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough, adding additional milk one Tablespoon at a time, if necessary to achieve desired consistency.
5.  On floured surface, toss lightly until no longer sticky.  Roll out to 1/2 to 1 inch thick; cut with 2 inch floured cutter or cut into squares with serrated knife or dough blade.
6.  Place on ungreased baking sheet.  Bake at 450°F for 8 to 12 minutes or until light golden brown.  Serve hot.  Yield: 4 biscuits

Robyn's notes: to make these into buttermilk biscuits, add 1/8 tsp baking soda to flour mix and substitute buttermilk for milk.  For cheese biscuits, add 2oz shredded Cheddar cheese to flour-shortening mixture.  Bake on greased baking sheet.  These are a big hit around here, and we will both eat basically as many as are available, so it's good to limit it to making fewer.  You can watch me prepare these biscuits on youtube!  

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

 

Soft Pretzels

I made these for a care package for my sweetheart for Valentine's Day.  He's still trying to avoid sugar as much as possible, which means no red cupcakes or pink cookies or similar, and I despaired at finding something visually related to the holiday until the light dawned: heart-shaped pretzels!  The recipe would make 4 pretzels, I used it to make 2 plus a bunch of pretzel bites. 

• 3/4 C warm water, 110-115°F
• 1/2 Tbsp sugar
• 1 tsp kosher salt
• 1/2 envelope active dry yeast (1 1/8 tsp) (not rapid rise)
• 11 oz all-purpose flour
• 1 oz unsalted butter, melted
• Vegetable oil
• 1/3 C baking soda
• 2 C cold water
• pretzel salt (or kosher salt)

1.  Heat oven to 350°F.  Combine the warm water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Set aside for 5 minutes, or until the mixture foams.
2.  Add flour and butter and, using dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 3 to 4 minutes.
3. Remove dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place for 50 to 55 minutes, or until the dough has doubled in size.  At the same time, spread baking soda on a baking pan and bake at 350°F while dough is rising - about 55 minutes.  Be very careful when removing pan from oven!  Do not breathe in the soda dust!
4. Turn oven heat up to 375°F. Line sheet pan with parchment paper and lightly brush with oil. Set aside.
5. Add baked soda to cold water, stir to dissolve. Turn dough out onto a lightly oiled work surface and divide into 4 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, and, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place into cold water solution and allow to soak for 3-4 minutes. Repeat with the remaining pieces of dough.
6. Remove pretzels from water using a large flat spatula or spider. Place onto lined pan and sprinkle with salt.  Allow to air-dry for 15 minutes.  Move to a fresh section of the pan and bake at 375°F for 20-25 minutes, watching for appropriate browning. Cool on a rack for 5 minutes before serving.

Robyn's notes: this is multiple recipes from other sources combined and reduced.  I can't eat anything that requires chewing at the moment (just had surgery), so no star rating or opinion on finished product until he gives me his feedback.  This was actually a very easy baked good to make, even though there are so many steps.  For the pretzel bites, I let them air-dry for about 10 minutes instead of 15, and baked for about 10 minutes instead of 20.  Each was about an inch of dough prior to baking.

Cream Cheese Mints

• 4oz room temperature cream cheese (not light or 1/3 less fat)
• 1/2 tsp peppermint or spearmint extract
• 3 C powdered sugar

1.  Using a mixer, beat the cream cheese until smooth (to get air into it), adding the extract at the same time. 
2.  Add powdered sugar 1/2 C to 1 C at a time and mix until well combined.
3.  As the dough is exposed to the air it will become less sticky.  Scoop up small amounts from the sections that aren't too sticky and roll into 1/2 inch balls, placing them on a parchment-lined baking sheet.  Quickly press each ball flat with a fork, lifting fork fast before it can stick.  Refrigerate several hours or overnight.  Store in the fridge in an airtight container.

Robyn's notes: the first Christmas that I made these, I batched the dough into 3 bowls, adding red food colouring to one, green to another, and leaving the third white.  I then combined half balls of multiple colours to get the effect shown above.  The following year I gently swirled red and green food colouring into the white dough, so each mint ended up lightly marbled with all three colours.  This was easier and I liked the look better.  Leaving the mints white is totally fine, too.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently